Trey Popp calls Will on Passyunk Avenue the “BYO of the year” and praises the cooking of Chris Kearse.
You could label Kearse’s approach French, or seasonal, or postmodern, and be right every time. But add it all up—a red-wine béarnaise of almost liqueur-like depth; the Mexican cucumbers, as small as caper berries, that Kearse scored cheaply from a farmer at Headhouse Square; the crunchified quinoa and puffed wild rice that joined those micro-cukes in a late-season tomato salad—and what you really have is ADHD cooking.
But that’s praise, not criticism. Dish after dish here offered a busy variety that bordered on impatience but never fell victim to it.
Three Stars – Excellent